I made the pineapple not-so-fried rice from Chloe's Kitchen. This recipe uses a tiny bit of oil, hence the name. I couldn't find very good looking cut fresh pineapple, so I decided to use canned pineapple in just juice. I also used pre-shredded carrots to save some time. I roasted the tofu while the rice was cooking and I was preparing the other components. I thought this was quite good. It had peas, raisins, cashews, carrots, pineapple, and roasted tofu. Yum! It would have been cool to serve it in a pineapple like the cookbook photo, but it was delicious.